Frozen Mocha Souffle
|Eggs||8 , separated|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Unflavored gelatin envelope||2|
|Cold strong coffee||1⁄2 Cup (8 tbs)|
|Coffee liqueur/Cold strong coffee||1⁄4 Cup (4 tbs)|
|Sweet cooking chocolate||4 Ounce, melted (1 Package)|
|Unsweetened chocolate||2 Ounce, melted|
|Confectioners sugar||2 Tablespoon|
|Heavy cream||2 Cup (32 tbs)|
|Decoration||1⁄2 Cup (8 tbs)|
Cut off a piece of wax paper long enough to go around a 6 1/2- to 7-inch 1 1/2- to 2-quart souffle" dish.
Make a double fold of paper lengthwise and brush with vegetable oil.
Fold around souffle dish, extending collar 2 to 3 inches above rim.
Tie with string and set aside.
Beat egg yolks until lemon-colored.
Add granulated sugar and beat until light and fluffy.
Meanwhile soften gelatin in coffee and dissolve over low heat.
Add to egg mixture with coffee liqueur and chocolates, beating until well blended.
Beat egg whites until stiff and fold into chocolate mixture.
Combine confectioners' sugar and heavy cream and beat until fluffy.
Fold into chocolate mixture.
Pour into souffle dish and freeze 3 to 4 hours, or until set and thoroughly chilled.
Peel off paper and decorate with 1/2 cup heavy cream, whipped and mixed with 1 to 2 teaspoons chocolate syrup, and chocolate-covered coffee-bean candies or Chocolate Curls.
Good with strong coffee served in small cups.
Makes 10 to 12 servings.